Uzbek lamb pilaf
Description
The dish is prepared without unnecessary complications. Of course, everyone has their own opinion, but personally, I like this simple Uzbek lamb plov recipe the most. True, the original recipe also included onions as an ingredient, but I'm not particularly fond of them, so I didn't add any. However, you can easily adjust this Uzbek lamb plov recipe to suit your taste preferences—add barberry instead of cumin, for example. Feel free to experiment. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. Place the fat into the bottom of the kazan and render out the fat. Remove the cracklings, heat the fat until very hot, and sear the meat pieces. Once a crust forms, add the carrots and sauté until soft.
- 2
Step 2
2. Rinse the rice well, pour it on top, and spread it evenly to form a layer. Place the garlic in the center, and sprinkle the rice with spices (I recommend cumin!).
- 3
Step 3
3. Pour water over the rice carefully, enough to cover it by two fingers' width. Bring to a boil over low heat, covered.
- 4
Step 4
4. After boiling, keep the rice uncovered until all the water has evaporated.
- 5
Step 5
5. Mix and serve!